The small towns in the region of Los Velez have maintained their inherited traditions and cultures. The typical gastronomy of these towns, that belonged to the Marqués of Los Vélez, is one of its tourist attractions. The food is varied, simple, healthy and nutritious.

 

Being a rural mountain area the cooking is linked to products such as cereal, pulses and meat. Vegetables cultivated locally accompany dishes made from game caught during the hunting season, such as wild boar or dumplings made from hare, rabbit or partridge.

 

All dishes use natural high quality olive oil from the region as a base for cooking.

 

The pig slaughter in autumn produces many pork products and the Serrano Ham (cured ham) from the region is famed for its superior quality.

 

The influence of the Muslim culture is noticeable in the local puddings and desserts such as almond 'mantecados' or honey 'alfjores'.

 

Gastronomy plays a big part in the religious festivals celebrated in the area. Over the Christmas season rice with turkey, 'mantecados' buns and pastries made form almond and wine are enjoyed. During Carnival Codfish Pancakes are eaten and Lent is celebrated with dishes such as Chickpea and Codfish Stew, Wheat Stew, 'Olla Gitana' (gypsy stew) made from pumpkins and vegetables.

Typical country meals include 'Migas' (crumbs) of wheat bread cooked in meat or game fat. 'Olla' pork stew, 'Remojon' dried red pepper stew, 'Ajipan' creamed potatoes with red peppers and garlic and 'Rocios' dumpling stews.